9/16/2023 0 Comments Homemade asiago cheese bread![]() ![]() Making the dough is a pretty straightforward process, although there are multiple steps. This keeps the crumb nice and tight and the texture chewy.Īdding a touch of malt syrup adds the merest bit of sweetness to the crackly bagel crust. The point of boiling the bagels is to gelatinize the outside of them to keep them from rising more than just a little bit. The BoilĪside from bringing a big old pot of water to a boil, I add some malt syrup (or honey or dark corn sryup) to the water. The salt adds flavor and moderates the yeast production to keep that dense/chewy bagel texture we love.Īnd of course, you then knead in the cheese. To make the dough, you use all the sponge you made plus additional flour, a touch of yeast for added oomph, malt syrup (or honey or dark corn syrup), and kosher salt. This gives the flour a chance to start being converted into sugars by the yeast and allows the yeast to eat and happily multiply before being weighed down by extra flour. The trick is, you use several ingredients more than once and in different ways.Īll you do is add flour, water, and yeast together to make a thick batter and then let it rise for a few hours. ![]() The ingredients for this asiago bagel recipe are surprisingly straightforward. In the dough, diced cheese is better than shredded cheese, although you’ll want shredded cheese to top your bagels with. The flavor will be the same if you shred it though, so do what you feel led to do. It was more of a pain to incorporate the wee cubes of cheese into the stiff dough, but I think it was worth it. I wanted wee pockets of melty-cheesy goodness. I diced the cheese for mixing in the dough in about 3/16″-1/4″ dice rather than shredding it.Even a touch of maple syrup will do in a pinch. NOTE: Feel free to use either honey or dark corn syrup instead. The flavor is the same though, so that’s what I went with. Malt syrup is super, super sticky and thick and messy, and malt powder is…not. I used dry malt powder from the brewing store rather than malt syrup.The answer to that is in the changes I made to the original recipe: He even assisted her in adapting his basic recipe to an asiago version via email. And that’s more than enough for me. (I know–I have and adore his Perfect Pan Pizza cookbook.) Michelle’s recipe is based on a Peter Reinhart recipe, and as far as I’m concerned, bread doesn’t get too much more legit than that. ![]() And the script was asiago bagels from Brown Eyed Baker. This time, I stuck pretty close to the script. I generally like to find a few inspiration recipes and then do my own thing, using the recipes as a jumping off point. Since I had never made bagels before, I wanted to stick with a trusted recipe. Letting the dough hang out in the fridge overnight definitely improves the chew of the finished asiago bagels, but if you don’t have the time (or can’t wait), you will still be very happy with your results. ![]()
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